Common food preservatives linked to high blood pressure and increased cardiovascular disease risk

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Common food preservatives found in fruit juice, cured meats and other ultraprocessed products in the U.S. are tied to a heightened risk for life-threatening high blood pressure and cardiovascular disease, according to a new study.

People who ate diets dominated by the additives over 7 to 8 years saw a 29 percent increased risk of high blood pressure and a 16 percent higher risk of cardiovascular disease compared to those who ate the least, French researchers wrote.

The study identified eight preservatives specifically tied to these risks, including potassium sorbate, potassium metabisulfite, sodium nitrite, sodium ascorbate, sodium erythorbate, extracts of rosemary, citric acid and two types of ascorbic acid, which is widely known as vitamin C.

The findings are the first to examine links between specific preservatives and cardiovascular health – but build on years of previous research revealing the many harms of America’s 70 percent ultraprocessed diet.

The study also helps to explain why cardiovascular disease is the nation’s top killer and provides further cause for Americans and health leaders to take action to limit the use of these products.

Researchers in France have tied several common food preservatives to an increased risk for cardiovascular disease and high blood pressure. Eight preservatives are especially tied to the risks (Getty)

“These results suggest we need a re-evaluation of the risks and benefits of these food additives by the authorities in charge, such as the EFSA in Europe and the FDA in the USA, for better consumer protection,” Dr. Mathilde Touvier, a research director at the French National Institute for Health and Medical Research, explained in a statement.

“In the meantime, these findings support existing recommendations to favor non-processed and minimally processed foods, and avoid unnecessary additives,” she said.

The research analyzed the health of nearly 112,400 people aged 15 and older across France who reported what they ate and drank to the researchers each day in six-month increments.

Then, the researchers analyzed the ingredients in the products and tracked the participants’ overall health.

Nearly all of the participants had eaten at least one food preservative within the first two years of the study.

People who ate the most mould-stopping antioxidant preservatives, such as ascorbic acid, had a 22 percent higher risk of high blood pressure.

Ascorbic acid was specifically linked to cardiovascular disease, the researchers noted.

The kind of vitamin C found supplements and food differs from what is used as a preservative (Getty)

Ascorbic acid is also the most common form of vitamin C supplements, though it is proportional to the vitamin C found naturally in foods, such as oranges or broccoli, according to the National Institutes of Health.

That differs from the ascorbic acid used as a preservative, Touvier told CNN in an email.

“Naturally occurring ascorbic acid and added ascorbic acid – which may be chemically manufactured – may have different impacts on health,” she said. “Thus, the results observed here for these food additives are not true for natural substances found in fruits and vegetables.”

To better understand why additives like ascorbic acid increase the risk of disease, the researchers plan to continue their work.

Next, they’ll look at how additives and ultraprocessed foods impact inflammation, metabolic health and the gut microbiome.